99A-15 |
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C.-C. Huang and T.-M. PAN. Institute of Microbiology and Biochemistry, National Taiwan University, Taipei, Taiwan Taking the advantage of the great advances in the agricultural biotechnology, scientists are able to use artificial genetic manipulations successfully transfer genes of herbicide-tolerant, insect-resistant and quality improvement etc., into traditional crops. Sufu, the traditional Chinese fermented soybean curd, is a soft cheese-like product made from cubes of soybean curd (tofu). And general maturation of sufu takes about six months. In this study, we performed the molecular methods to detect the genetic modified organisms (GMOs) in sufu. We use PCR to detect six kinds of sufu (the raw material is 100% Roundup Ready soybean (RRS)) in different aging period. The method showed positive results for sufu made up of 100% RRS before the 90th day. And the lectin gene can be detected by PCR before the 150th day. When another more sensitive method, nested PCR has been used, we got positive results for all the six different aging period of sufu samples. This work describes the successfully development and evaluation of a sensitive and specific detection method for sufu made from RRS using a nested PCR system.
Session 99A, Biotechnology: General
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